Lysozyme (EC 3.2.1.17) is a hydrolytic enzyme that cleaves the β-(1,4)-glycosidic bond between N-acetylmuramic acid and N-acetylglucosamine in peptidoglycan, a major bacterial cell wall polymer. In the food industry, lysozyme is used as an additive mainly in the production of wine and beer. Lysozyme was found to be localized in the egg shell membrane. In this study, we found that lysozyme was e...

Sodium bentonite can bind to dietary pigment and decreases yolk color scale. Sodium bentonite is one of the main parts of Formycine® Gold, the effect of different levels of Formycine® Gold and dietary pigment on egg quality, egg yolk color and performance criteria of laying hens from 26 to 34 week of age were studied. One hundred ninety two Hy-Line hens were divided into 24 groups of 8 birds ea...

Chicken eggshell is the protective barrier of the egg. It is a biomineral composed of 95% calcium carbonate on calcitic form and 3.5% organic matrix proteins. Mineralization process occurs in uterus into the uterine fluid. This acellular fluid contains ions and organic matrix proteins precursors which are interacting with the mineral phase and control crystal growth, eggshell structure and mech...

in this experiment, a total of 128 hy-line w36 hens at 63 weeks of age were used. the hens were put at random into 4 treatment groups (4 replicates and 32 hens per treatment) and were fed four different diets: three diets with different levels of spirulina (1.5, 2.0 and 2.5%) and one control group based on wheat and soybean meal. all birds were housed in commercial cages, had ad libitum access ...

The study was conducted to determine the effect of varying protein levels and preservation method on external egg qualities of Japanese quails. A total of 180 birds were randomly allotted into three dietary treatments in a completely randomized design (CRD) replicated six times. A factorial arrangement of 3 × 4 × 4 which involves 3 protein levels (15, 20 and 25% crude protein), 4 storage method...

The present study was conducted to investigate the effects of four different levels of dietary probiotic (protexin) on productive traits and egg quality of broiler breeder hens. One hundred sixty female 64-week-old broiler breeders (Hubbard classic) were involved in this experiment. The birds were randomly assigned to control Group A (unsupplemented diet), Group B (0.25% protexin supplemented d...

Current egg washing practices use wash water temperatures averaging 49 degrees C and have been found to increase internal egg temperature by 6.7 to 7.8 degrees C. These high temperatures create a more optimal environment for bacterial growth, including Salmonella Enteritidis if it is present. Salmonella Enteritidis is the most common human pathogen associated with shell eggs and egg products. I...

the experiment was carried out in poultry experimental station belonging to nrc, cairo, egypt. a total of 120 fayoumi layers, 45 weeks old, were randomly divided into four equal groups. each group included three replicates (10 hens in each). the first group was fed the control diet containing 3.3% gram ca, whereas, the other three received diets containing 2.8, 2.6 and 2.4% gram ca, respectivel...

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